Artizan recipes

Mode of Work. — Grease dish. Wash rice well. Mix rice, sugar, and salt in dish. Pour milk over. Put fat in small pieces on top. (If suet is used, chop it.) Sprinkle cinnamon on surface. Bake in slow oven for hour and a half. Sago Pudding. Ingredients. Two ounces of Sago. One ounce of Sugar. One pint of Milk. One Egg. Pinch of Salt. Fat to grease dish. Flavouring. Mode of Work. — Rinse a saucepan with cold water. Put in the milk and cinnamon, or lemon-rind, and bring it slowly to the boil. Remove cinnamon or rind of lemon. Sprinkle in sago when boiling, and simmer until the sago looks clear. Add sugar. Cool the mixture, grease a pie-dish, beat up the egg and add to mixture. Pour all into a dish. Set the mixture in a slow oven for twenty minutes. N.B. — The preparation of Semolina, Tapioca, and Florador puddings is the same as above. Proportions invariably are four ounces to one quart. Parsley Sauce. (TO SERVE WITH WHITE FlSH OR MEAT.) Ingredients. One ounce of Flour. Half pint of Fish Stock or Meat Stock. Three-quarters of an ounce of Fat. One tablespoonful of chopped Parsley. Pepper and Salt. Mode of Work. — Melt the fat, blend it with the flour in the saucepan, add the stock gradually. Boil well. Season and add the finely chopped parsley. Coat fish or meat with the sauce. Parsley Sauce. (TO SERVE WITH OILY FlSH OR FAT MEAT.) Ingredients. One ounce of Flour. Half pint of Fish Stock or Meat Stock. One tablespoonful of chopped Parsley. Seasoning. Mode of Work. — Mix the flour with a little cold water, add the cooled stock gradually. Boil up and simmer for twenty minutes. Season, and put in the parsley finely chopped. Pour over the fish or meat. Egg Sauce. Ingredients. One hard-boiled Egg. One ounce of Flour. Three-quarters of an ounce of Fat. Half pint of Stock. Pepper and Salt. Mode of Work.— Chop the egg up into small pieces. (If liked, the white may be chopped, and the yoke rubbed through a strainer for decoration.) Mix sauce as for parsley sauce, and when boiled, add chopped-up egg and seasoning. Serve with white fish. White Sweet Sauce. Ingredients. One ounce of Fat. One ounce of Flour. Pinch of Salt. Quarter pint of Milk. Quarter pint of Water. One teaspoonful of Sugar. Mode of Work. — Melt the fat, stir in the flour. Fry gently for three minutes, taking care not to brown. Then add the water gradually. Boil up and add milk. Add sugar just before serving. Sweet Melted Butter. Made as white sauce, using half pint of water, instead of milk and water. Onion Sauce. Ingredients. Two Onions. Half pint of Milk and Water. One ounce of Flour. One ounce of Fat. Pepper and Salt. Mode of Work. — Skin and boil the onions. Chop finely. Melt fat in a saucepan, stir in the flour. Fry gently, do not brown. Add milk and water gradually. Boil up, season, and add finely chopped onions. Serve with roast mutton or boiled rabbit. LESSON IX, EGGS. To Poach an Egg. Ingredients. One new-laid Egg. A few drops of Lemon Juice or Vinegar. One teaspoonful of Salt. Half pint of boiling Water. One slice of buttered Toast.